Receta New Year's Black Eyed Peas and Greens

by Pavani

New Year's Black eyed Peas & Greens

Ingredients:

1¼cups

Black-eyed peas

2

• Bay Leaf
• 2tbsp
• Red wine vinegar
• 3~4 cups
• Kale, stems removed and chopped (I used a mix of baby kale, chard and spinach)
• 2tbsp
• Lemon juice, divided
• 2
• Large Tomatoes, chopped
• 2tbsp
• Olive Oil
• 4
• Green Onions, thinly sliced
• ¼cup
• Fresh Parsley, chopped
• 1tbsp
• Fresh Oregano, finely chopped
• To taste
• Salt and Pepper

Method:

Cover black eyed peas with hot water and set aside for 1 hour. Drain and return the peas to saucepan, cover with fresh water and add bay leaf. Bring to a boil and cook for 20~25 minutes.

Add vinegar and salt, and cook for 10~20 minutes more or until the beans are tender, but not mushy. Drain and set aside. Remove the bay leaf.

In the meantime, steam or lightly saute the greens until just wilted. Season with 1tsp lemon juice, salt and pepper.

Add a pinch of salt to tomatoes and place them in a colander or sieve. Let sit for at least 5 minutes, then shake off and drain the juices.

In a large bowl, combine the remaining lemon juice, salt, oil, green onions, parsley and oregano. Add the drained peas, tomatoes and mix well. Serve warm, with kale on the side.